Features

Cherry Cake and Ginger Beer
by Jane Brocket
Hodder & Stoughton
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The book: A festival of nostalgia for those scrummy treats you always dribbled over in classic children’s books, under such fitting headings as High Tea Treats and Midnight Feasts.

The cook: For once not a celebrity chef, Brocket is the everywoman author of The Gentle Art of Domesticity and creator of yarnstorm.blogs.com.

The hook: Milly Molly Mandy’s Treacle Tart; Swallows and Amazons Boat Breakfast; Famous Five Fruit Cake; St Clare’s Eclairs.

My Favourite Ingredients
by Skye Gyngell
Quadrille
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The book: A seasonal look at 16 key ingredients, from asparagus to honey, that can be sourced locally to make any of the 100 recipes.

The cook: The award-winning chef at Petersham Nurseries Café in Richmond, Gyngell is the author of A Year in My Kitchen, which won the Guild of Food Writers’ Cookery Book of the Year.

The hook: Asparagus with Romesco and crème fraîche; cherry granita; Poole prawns with chilli, salt and lemon; ribollita; warm chocolate molten pudding.

The Kitchen Revolution
by Rosie Sykes, Zoe Heron, Polly Russell
Ebury
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The book: An innovative antidote to Delia-style cheating, the book gives you a menu and £50–60 shopping list for each week of the year, to feed a family of four with meals of varying complexity.

The cook: Celebrated chef and cookery writer Sykes, food academic Russell and documentary maker and amateur cook Heron cover the bases between them.

The hook: Roast leg of lamb with new season’s garlic, braised lentils and glazed baby carrots; salmon and cucumber tagliatelle; cherry and chocolate fool.